Moroccan Style Stuffed Acorn Squashes
2 medium acorn squashes, halved and seeded
2 tsp. olive oil
1/2 lb. lean ground beef
3/4 c. bulgur wheat
2 leeks, washed and chopped
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. salt
4 garlic cloves, minced
2 cups water
1/4 cup raisings
1/4 cup parsley, chopped
2 Tbls. sunflower seeds
Preheat oven to 400 degrees.
Place squash cut side down in a large baking dish and bake until tender, about 35 minutes.
Heat oil in a large deep sauté pan or a pot.
Add ground beef, 1 tsp. of salt, cinnamon and nutmeg and cook until browned.
Remove beef with a slotted spoon and set aside.
Add leeks and garlic to the pan and sauté until tender.
Stir in bulgur, remaining salt, and water.
Bring to a boil and reduce heat to medium low.
Cover and cook for 15 minutes.
Fluff bulgur with a fork, and add beef, raisins, parsley and sunflower seeds.
Scrape out baked squashes, making 1/4 inch thick bowls.
Fold cooked squash into the bulgur mixture and divide among squash bowls. Bake for 12-14 minutes until heated through and browned on top.